Whole foods cooking with a gluten-free twist.

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Black Bean Chili

Chili is one of those recipes where everyone has their own variation on the tomato-beans theme, and yet you rarely have a bad bowl of chili. However you make it, it just *works.* I don’t know that there’s anything especially unique about my chili, but I do think it rises just above the average bowl of the red stuff when I take the time to cook my own beans, instead of using canned beans. And that’s exactly what I did this morning.

I also like to make the chili a day ahead of when I actually plan to eat it, I think the flavors all settle in and get cozy, given some time together. Or maybe it just tastes better the next day when I come home from work and don’t have to cook anything, just reheat, chop some cilantro and serve.

You could easily skip the beef in the chili and go vegetarian – I actually prefer vegetarian chili, but the traditional red meat chili is one of Mark’s favorite meals, so I typically go for the beef, since he generally eats anything I cook without complaint.

Cooking the beans:
Pour the soaked beans and their liquid into a pot, and add enough water so that the beans are covered by water by at least 2 inches. Add the carrot, celery, garlic and bayleaves. Cover the pot, heat on high, bring to a boil and cook for 5 minutes. Reduce heat to low, and gently simmer the beans, partially covered, until tender. Drain and reserve for the chili.